Text 8813, 74 rader
Skriven 2006-12-14 22:34:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: 661  61214
==================
 -=> Quoting Glen Jamieson to Michael Loo <=-

 GJ> [Stop Press:
 GJ> Currently there is some excitement in staid old Adelaide.  According
 GJ> to the radio, the city's leading madam, Stormy Summers, is under an
 GJ> eviction order for non-payment of rent, but she has welded her doors
 GJ> shut and is haranguing police from her balcony, while two fire
 GJ> engines, police and an ambulance stand by.  Entertainment for the
 GJ> populace on its way to work.]

I hit Google News; that's quite the story.

 GJ> After that, what else could I post, but:
 GJ> Title: SPAGHETTI ALLA PUTTANESCA

Old joke: Hooker's breakfast?..... A pepsi and two cigarettes.

Tired of octopus yet?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Octopus with Garlic - Polipi Veraci All'aglio
 Categories: Italian, Squid
      Yield: 6 servings
 
      2    Octopus (1 1/2 lb ea)
    1/4 c  Olive oil
      5    Cloves garlic, crushed
      1    Bay leaf
    1/2 ts Cumin seeds
           Salt
      1 sm Green pepper, chopped
           rosemary leaves and
           parsley
  
  Cut out the eyes and mouth of the octopus. Remove the ink sac and
  internal bone. Cut off the tough points in the tentacles. Put each
  octopus on a board and beat them well to break the fibers and make the
  meat more tender. Wash them in running water until they are very
  white; do not dry but put them in an earthen- ware dish and season
  with oil, flavored with garlic, bay leaf and cumin seeds. Cover the
  dish tightly with a sheet of waxed paper or foil tied around the top
  with string. Put the dish over a very low heat between 1 and 2 hours,
  according to the size of the octopus. When they are tender, drain
  them, season with additional oil, salt, green pepper, rosemary leaves
  and parsley. Serve in a tureen.
  
  From "Feast of Italy", translated from the Italian edition published
  by Arnoldo Mondadori Editore, 1973. Consulting Chef, Giorgio Gioco.
  
  It doesn't make reference to it in the text, but in the pictures of
  both these dishes, it shows one or two largish octopi garnished with
  reseattes of baby octopi tentacles. I imagine you'd do quite well
  using the 'baby' octopi like those I see sold around here in the
  supermarkets, or even with squid.
 
MMMMM
 
 
 
 
 

Cheers

Jim, in Yellowknife




... Know what a spilled gin and tonic sucked from a shag rug tastes like?
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